Set the rack in the oven to about 8 inches away from the broiler and turn the broiler to low.
Line the baking sheet either with high temperature parchment paper or silicone baking mat (that can handle high temperatures). Note: some parchment papers can's handle heat from high broiler and start to burn, be careful not to use those!
Place peppers onto the baking sheet and into the oven. Cook for about 5 minutes per side, turning the peppers a quarter of the way. (About 20 minutes total.)
Turn the broiler to high and let the skin of the peppers crisp and char for a minute or two per side, turning the peppers after one side chars.
Once they’re roasted, place them onto a plate and cover them with a bowl. This is so they steam easily. After about 15 minutes, the skin should be easy to pull off.
Peel the skin off the peppers and take out the seeds.
Strain the liquid off from the can of chickpeas but leave 1/4 of the cup liquid for the hummus.
Combine all the ingredients in the blender or food processor and blend until completely smooth.
Transfer hummus into a bowl and top it off with a drizzle of some olive oil and garnish with some peppers, pine nuts, and/or a sprinkle of paprika.